Reviewed: Nov. 25, 2009

Fantastic rub! We cook our meat in Memphis so good we don't have to cover it up with sauce!!!!!! You need to try this rub one of Memphis's finest!

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Devon

Cooking Level: Expert

Living In: Newbern, Tennessee, USA

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Reviewed: Nov. 8, 2009

I have NEVER liked ribs ..... until this recipe. shockingly, I can almost eat as much of these as my rib-loving husband! I used Adolph's meat tenderizer instead of the MSG (it was what I could get) and let them marinate 24hrs in the fridge. Then covered about and hour and a half in a moderate oven. Heaven! Everybody I serve these to ask for the recipe, and nobody walks away unhappy. Thank you for changing my life-long opinion on pork ribs!

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DutchMac

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Reviewed: Oct. 3, 2009

i was expecting a better flavor than I got using this rub. The flavor added by the celery salt was probually the problem. I tried it on chicken and would not recommend it.

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glockman09

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Reviewed: Sep. 17, 2009

This was absolutely awesome. I followed the direction as writen and it was great,

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Kandi

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Reviewed: Aug. 7, 2009

I have mixed rubs for years and this is a good, not great, rub. I think the mix has too much paprika and would recommend that one add more brown sugar to the mix.

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UTMBA07

Cooking Level: Expert

Home Town: Prattville, Alabama, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Aug. 1, 2009

Three stars as written. I'm lucky enough to enjoy real Memphis rub (in Memphis!) about 3-4 times a year and, looking over the ingredients, I knew instantly this needed some tweaking. It just didn't seem to have the zest or the complexity of Memphis rubs I've become familiar with and love. First, if you've got a good blend of spices to begin with, the MSG isn't necessary - so I left it out. I also reduced the cayenne by half and used a sweet paprika. The ingredients listed were fine, it's just that it was clear there were also some seasonings glaringly missing. I don't profess to be a Memphis rub expert, but after I added (for a half recipe) 1-1/2 T. of chili powder, 1 tsp, cumin, and 1 tsp. each of dried oregano and thyme, this rub came alive. Hubby grilled our ribs with it, low and slow, then served them with BBQ sauce on the side. Delicious. Wish I would have made the full recipe!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 11, 2009

Used no msg, and used sea salt. Very good on BLSL chicken breasts. Quite flavorful. Little overwhelming with all the paprika. Next time, I might cut it back a bit.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 1, 2009

Great list of ingredients. I omit the MSG; the natural spices go well together all on their own.

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krista v.

Cooking Level: Expert

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Reviewed: May 27, 2009

left out the MSG. used on chicken breast that i cooked in the slow cooker for bbq chicken.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: May 21, 2009

I used slightly less cayenne pepper due to personal taste and did not use MSG. This rub is FANTASTIC on chicken and I'm sure it will be great on other meats as well. Will use many times in the future. I'm thinking of packaging some up to give as small gifts. Thanks for a great recipe!

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Deb

Cooking Level: Expert

Living In: Bartlesville, Oklahoma, USA

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Reviewed: May 19, 2009

This rub had a sweet/spicy taste, but the paprika really overwhelmed the other spices. In the future, I'd use less paprika and maybe a smoky variety. It was missing something... maybe something citrus-y. I think with a little tweaking for personal tastes, this could be just what I need for my beer can chicken. Thanks!

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: May 6, 2009

I used this as a thick rub all over a whole fryer chicken and roasted it in the oven for 45 minutes. It was tender and the rub added just the right amount of spice. Certainly is a keeper.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 12, 2009

This is the first review I've written and this recipe is AWESOME. I've used it several times and always get complimented on it. I highly recommend it, you won't be sorry!

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littelmoe

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Reviewed: Dec. 6, 2008

Used it on a chicken and left it overnight to marinate. Next day i slow roasted the chicken st 160C for 1 1/2hrs.. the whole apartment had this wonderful aroma and the chicken tasted out of this world...thanks man

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Dustbean

Cooking Level: Expert

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Reviewed: Aug. 10, 2008

Really great rub! I used this on a whole chicken then cooked it on the grill beer can style (with chicken broth and whatever rub was left) in the can. I was hoping for a Popeye's chicken spicy flavor, and this was good, but the next time I will inject it beneath the skin as the majority of the flavor stayed on the skin and really didn't penetrate the meat much. We all liked this and definitely I will use this recipe again.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 1, 2008

I use cumin rather tha msg. I've used this in a restaurant for ribs. Dry rub/slow cook in oven w/coffee and pop!!

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walerius

Cooking Level: Expert

Living In: Albany, Illinois, USA

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Reviewed: Jun. 16, 2008

WOW! Made it for two cups, tastes great, had extra ribs and meats. Microwaved, still has the taste and flavor.

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NEISI59

Cooking Level: Intermediate

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Reviewed: May 24, 2008

This is one of the best rubs I've made. I've made it 2x now. The 1st time I followed the recipe exactly ... it was very tasty, but a bit too spicy for my husband. The 2nd time, I cut the amount of cayenne in half (1/2 tsp), and added 1 tsp of chili powder, 1 tsp of cinnamon, and increased the brown sugar to 1 1/2 Tbsp. It was exactly what we were looking for.

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